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    You are in: Home / Recipes / Strawberry Shortcake With Buttermilk Biscuits Recipe
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    Strawberry Shortcake With Buttermilk Biscuits

    Strawberry Shortcake With Buttermilk Biscuits. Photo by Baby Kato

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    25 mins

    1 hr

    Lumberjackie's Note:

    Instead of shortcake or angel food cake, this delicious recipe calls for buttermilk biscuits. I believe this recipe originally came from a Bon Apetit magazine.

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    Serves: 4


    butterm ...

    Units: US | Metric

    Buttermilk Biscuits

    Strawberry Filling

    • 2 lbs baskets strawberries (about 7 cups hulled and halved, or quartered, if very large)
    • 1/2 cup sugar
    • 2 tablespoons sugar
    • 2 tablespoons raspberry preserves
    • 1 cup chilled whipping cream
    • 1 teaspoon vanilla extract


    1. 1
      Preheat the oven to 375°F.
    2. 2
      Biscuits: Sift the flour, sugar, baking powder, and salt into a large bowl.
    3. 3
      Add the butter and rub it in with your fingertips until the mixture resembles a coarse meal.
    4. 4
      Gradually add the buttermilk, tossing with a fork until large moist clumps form.
    5. 5
      Gather the dought into a ball. Divide it into 4 pieces. Shape each piece into a 3-inch round. Transfer the rounds to a baking sheet, spacing them evenly.
    6. 6
      Bake the biscuits until a tester inserted into the centre comes out dry (about 20 minutes) - the biscuits will be pale. Transfer the biscuits to a rack and cool until they are lukewarm. (The biscuits can be prepared 6 hours ahead; cool, wrap tightly in aluminum foil, and store at room temperature; before serving, reheat the biscuits in a 350 F oven for 5 minutes).
    7. 7
      Strawberry Filling: Combine the strawberries, 1/2 cup sugar, and raspberry preserves in a large bowl. Toss to coat. Let the strawberries stand for about one hour until a syrup forms, tossing occasionally.
    8. 8
      Whipped Cream: Beat the chilled whipping cream, vanilla extract, and remaining 3 tbsp of sugar in another large bowl until stiff peaks form. (The whipped cream can be made 6 hours ahead; cover separately and chill).
    9. 9
      Assemble: Cut the buttermilk biscuits in half. Place each biscuit bottom in a shallow bowl. Top each generously with strawberries and whipped cream. Cover the fruit and cream with the biscuit tops. Dust the biscuits with powdered sugar and serve.

    Ratings & Reviews:

    • on June 17, 2014


      What a terrific recipe Lumberjackie. We enjoyed our strawberry shortcake very much. The biscuits were perfect, light, tender, fluffy and crisp on the outside. What a great Father's Day dessert this was. Quick and very easy to make. My dh was in flavor heaven. Thanks so much for sharing your lovely recipe.

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    • on April 13, 2014


      Gorgeous - strawberries were a little sweet, maybe add some alcohol next time. I added some mascarpone to the cream to offset the sweetness. Biscuits needed a few more minutes (covered) to cook

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    • on June 17, 2008


      10 stars just for the memory of my Grandma's house in the summer and her strawberry shortcake made with sweet biscuits. I just wish she were alive to taste your recipe for the strawberries. FANTASTIC with the vanilla and marmalade(used Orange). Thanks so much for posting this terrific recipe. BTW, I mashed the strawberries instead of slicing--Grandma said "they're sweeter that way." :-)

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    Nutritional Facts for Strawberry Shortcake With Buttermilk Biscuits

    Serving Size: 1 (477 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 942.7
    Calories from Fat 472
    Total Fat 52.5 g
    Saturated Fat 32.3 g
    Cholesterol 159.6 mg
    Sodium 552.3 mg
    Total Carbohydrate 110.8 g
    Dietary Fiber 6.3 g
    Sugars 52.3 g
    Protein 11.0 g

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